By Crack Cake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Crack Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Crack Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 yellow cake mix
4 oz. vanilla pudding mix
¼ cup packed light brown sugar
¼ cup granulated sugar
2 teaspoons cinnamon
5 large eggs room temperature
½ cup whole milk
½ cup vegetable oil
1 cup sour cream
½ cup sweet white wine I used a Riesling
GLAZE INGREDIENTS
½ cup salted butter
¼ cup sweet white wine
1 cup granulated sugar
How to Make Crack Cake
Preheat the oven to 350°F. Grease a bundt pan with nonstick baking spray and set aside.
In a medium mixing bowl, beat together all of the cake ingredients.
Beat mixture until fully combined.
Pour batter into prepared bundt pan.
Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean and the edges of the cake have pulled away from the pan.
In a small saucepan, heat butter wine and sugar for the glaze. Heat and stir until sugar is dissolved, then remove from heat.
Use a bamboo skewer or toothpick to poke holes all over the cake bottom (still in the pan).
Pour glaze over the cake and allow it to soak up the glaze. This takes 15-20 minutes.
Once the glaze is absorbed into the cake, loosen the sides of the pan with a spatula as much as possible. Turn the cake out of the pan onto a cake plate.
Cut and serve cake.
PREPARATION STEPS
Preheat the oven to 350°F. Grease a bundt pan with nonstick baking spray and set aside.
Beat mixture until fully combined.
Pour batter into prepared bundt pan.
Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean and the edges of the cake have pulled away from the pan.
Pour glaze over the cake and allow it to soak up the glaze. This takes 15-20 minutes.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
